Coconut Raspberry Cheesecake
A coconut crusted cheesecake with a no bake lemon raspberry filling.
Servings: 10 slices
- 3 cups desiccated coconut unsweetened
- 1/4 cup erythritol or other low carb sweetener
- 2 medium egg whites
- 1/4 cup butter melted
- 1 teaspoon coconut oil
- 24 oz cream cheese
- 3/4 cup erythritol or other low carb sweetener
- 1 cup cream, whipping/heavy
- 6 oz raspberries
- 1 lemon zest & juice
Preheat the oven to 180C/350F degrees.
Gently apply the coconut oil to the inside of an 8 inch spring form cake tin. Line the bottom of the tin with parchment paper.
In a medium bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
In a large bowl beat the cream cheese until soft. I use an electric whisk for this.
Add the sweetener, lemon zest and juice.
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with raspberries, slice, eat and enjoy!
Serves 10 - 12 slices. It's very rich so you may want to start with a thin slice!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 318kcal | Carbohydrates: 7g | Protein: 5g | Fat: 31g | Fiber: 3g